Surrey Homes | SH101 | June 2023 | Education Supplement inside

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THE NEST AT COME VISIT OUR HOME IN APPLEDORE, KENT TO EXPLORE THE VINEYARDS, MEET THE PEOPLE BEHIND GUSBOURNE AND ENJOY SOME OF OUR AWARD-WINNING ENGLISH WINES. GUSBOURNE.COM/TOURS GUSBOURNE ESTATE KENARDINGTON ROAD, APPLEDORE, ASHFORD, TN26 2BE
Farm Salad Serves 2 as a light meal or 4 as a starter This salad is more of a philosophy than a recipe – creating something that is full of different flavours, textures and temperatures using fresh ingredients alongside those that have been preserved from previous seasons. It’s a lovely dish to enjoy in <strong>June</strong> with new season radishes, asparagus, fresh peas straight from the pod, baby leaves and wild garlic. The leaves are fresh and bright; the wild garlic sauce and the whipped goats’ cheese adds texture, interest and mouth feel; while the asparagus and raw peas bring freshness and crunch. For the leaves: Anything fresh and seasonal can be used – baby spinach, sorrel, radishes and their tops, fennel fronds, fresh peas, but really you can choose anything you want. Prep, wash and dry. For the sauce: • 125g walnuts • 65g cheddar, such as Kentish Ashmore farmhouse cheddar • 5g sea salt • 35g wild garlic vinegar (or apple cider vinegar) • 150g vegetable oil • 75g rapeseed oil • 300g wild garlic leaves Blend together nuts, cheese and salt. Add wild garlic leaves and then slowly add the vegetable oil. Finally blend in the rapeseed oil and the vinegar. For the dressing: • 2 tbsp elderflower vinegar • 2 tbsp wild garlic vinegar • 4 tbsp cold pressed rapeseed oil • pinch of sea salt Whisk together the dressing ingredients. For the goats’ cheese: • 1 log of Golden Cross goats’ cheese (250g) • 75ml of double cream • pinch of cracked black pepper Paddle the goats’ cheese in a mixer until light and fluffy. Fold in cream to loosen. Season with black pepper. For the asparagus: • 400g asparagus Wash, prep and dry the asparagus. Heat a large griddle pan or flat plate on a barbecue. Drizzle a little oil on the vegetables and cook on the griddle pan until lightly charred but still with a good amount of bite. Take off the heat and season with flaky salt. To plate: Spoon quenelles of the whipped goats’ cheese onto a serving plate and dot with the wild garlic sauce. Lightly dress the quartered radishes and their tops, raw peas, spinach and fennel tops with the dressing and put on to the plate and add the charred asparagus. Finish with a few wild garlic flowers or chive flowers. Serve straight away. priceless-magazines.com
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EDUCATION SUPPLEMENT inside Inspira
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Come and visit our showroom: Bancro
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Discover original and distinctive f
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Contents June 2023 58 80 77 12 23 2
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Thomas Thomas Mansfield The Family
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18-20 Kew Road, Richmond TW9 2NA
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Wealden Times Midsummer Fa i r Tick
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This page: Centrepiece of the dinin
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Looking for inspiration to revamp y
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MIDSUMMER ART EXHIBITION 24th - 25t
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Surrey Homes | SH101 | June 2023 | Education Supplement inside

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